Mocha Toffee Cashew Bars

If you are a coffee lover like me, and you are in need of a little “pick-me-up” try out these yummy bars, they are super easy to make and taste oh so good.

The texture of the base is like a shortbread-brownie hybrid and the rich melted chocolate with chopped cashews takes these bars to a whole new level.

Word of caution, you might not be able to stop at just one.

Mocha Toffee Cashew Bars

from The Gourmet Cookbook

2 sticks (1/2 pound) unsalted butter, softened
1 cup packed light brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
3 tablespoons instant espresso powder, dissolved in
2 tablespoons boiling water
2 cups all-purpose flour
1/2 teaspoon salt
8 ounces good bittersweet chocolate (not unsweetened), finely chopped
3/4 cup (4 ounces) salted roasted cashews, chopped

Put a rack in middle of oven and preheat oven to 350 degrees F.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until well combined. Add flour and salt and mix at low speed until just combined.

Spread dough evenly in an ungreased 15 1/2 by 10 1/2 inch baking sheet with sides. Bake until top puffs slightly and sides pull away from edges of pan, 16 to 22 minutes. Watch carefully toward end of baking; base can burn easily.

Meanwhile, melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally. Remove bowl from heat.

Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack.

Cut into 48 bars and chill until chocolate is firm at least 15 minutes.

Amped and ready to go!

Tagged as: all-purpose flour, bittersweet chocolate, cashews, egg yolks, instant espresso powder, light brown sugar, unsalted butter, vanilla extract